Nothing says summer is here like the perfect barbeque, and the roasting of a whole pig makes a simple celebration into quite the feast. This weekend, for the 4th year in a row, I welcomed summer at my friend’s pig roast in Sag Harbor, NY. The boys always do an amazing job cooking the pig, but this year I was happy to be included in the preparations. We picked up a 35 pound suckling pig on Friday morning, and quickly put a simple barbeque dry rub on it so the flavors could really soak into the meat for at least a full 24 hours, see my recipe and more after the jump.
Photos by Max Millington
The boys cooked the pig for about 5 hours in this charcoal roaster. The meat was giving off such incredible smells; no one could wait for the presentation of the pig despite all the delicious appetizers. Ready by 7, the whole pig made for a dramatic presentation that would make any carnivore anxious to dig in. The meat was incredibly moist when we carved into it, and it had picked up amazing smoky flavor from the roasting box. We served it with brioche buns and some of my bourbon barbeque sauce, saving our favorite parts (like the cheeks!) for ourselves.
Stephen and Jaime presenting the pig!
Along with some simple sides, like roasted corn salad, and some local Long Island wines to wash it down, it was really the perfect summer menu—though we all made quite a mess of our white wardrobes. We ended the meal with a coconut birthday cake for Stephen’s mom, and I made a few batches of Pecan Linzer Cookies filled with a bright red and deliciously tangy rhubarb-ginger jam with festive star shaped cut-outs. If the boys' barbeque was any indication of the summer to come, I expect it to be a season of great fun, friends, and of course, and perhaps most importantly, food.
My Pecan Linzer Cookies with Rhubarb-Ginger Jam
BBQ Rub
1 cup dark brown sugar
1/3 cup kosher salt
zest 1 orange
1 tablespoon freshly ground black pepper
2 teaspoons mustard powder
2 teaspoons cayenne
4 garlic cloves, crushed
From: Sue | 6/17/11 at 11:49 am
What temp did you cook it at, and for how long? Any basting (juices or flavorings) added during roasting? Thank you!
From: jonathan | 6/18/11 at 10:26 pm
hey was it good or what
From: Frannie | 7/3/11 at 1:13 am
In the Philippines, we call roasted whole pig "lechon." Cebu City, Philippines is famous for their lechon (so is La Loma of Quezon City, Metro Manila). Lechon is usually served with sarsa or creamy liver sauce (liver, vinegar, crushed black pepper) and atchara (pickled papaya and carrots).